Save on Pinterest My sister showed up unannounced one Sunday with a pan of something she called her "white lasagna experiment." I was skeptical until I tasted it. The creamy layers, the tender chicken, the way the spinach melted into the cheese, it was like someone had taken everything comforting about Italian food and wrapped it in a hug. I begged her for the recipe, and she laughed and said she made it up while cleaning out her fridge.
I made this for my book club once, and we ended up talking more about the lasagna than the novel. Everyone wanted to know if it was complicated, if I used jarred sauce, if the chicken was rotisserie. One friend admitted she had never thought to put chicken in lasagna before. By the end of the night, three people had taken photos of the empty pan to remind themselves to ask me for the recipe later.
Ingredients
- Cooked chicken breast: Rotisserie chicken saves so much time here, and the seasoning adds an extra layer of flavor you do not get from plain poached chicken.
- Lasagna noodles: Oven ready noodles work beautifully if you add a splash more sauce, but I prefer the texture of traditional noodles cooked just until al dente.
- Fresh baby spinach: It wilts down to almost nothing, so do not worry if two cups looks like too much in the pan.
- Onion and garlic: These build the aromatic base that keeps the dish from tasting flat or one note.
- Alfredo sauce: Jarred works in a pinch, but homemade Alfredo with real butter and Parmesan takes this from good to unforgettable.
- Ricotta cheese: Whole milk ricotta is creamier and richer than part skim, and the egg helps it set into smooth, sliceable layers.
- Mozzarella and Parmesan: Mozzarella gives you the gooey stretch, Parmesan adds the nutty, salty finish that balances all the cream.
- Egg: This binds the ricotta mixture so it does not ooze out when you cut into the lasagna.
- Italian herbs: A teaspoon of dried herbs brings warmth without overpowering the delicate Alfredo.
- Fresh parsley: A sprinkle of green at the end makes it look like you fussed, even if you did not.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish so the bottom layer does not stick. This step is easy to forget, but it matters when you are serving.
- Cook the noodles:
- If using regular lasagna noodles, boil them until just al dente, then drain and lay them flat on a towel. They will continue cooking in the oven, so do not overdo it now.
- Sauté the aromatics:
- Cook the onion in a little olive oil until it softens and smells sweet, then add the garlic for one minute. The kitchen will start to smell like an Italian grandmother is visiting.
- Wilt the spinach:
- Toss in the chopped spinach and stir until it collapses into the pan. Let it cool slightly before mixing it with the ricotta, or the egg might scramble.
- Mix the ricotta filling:
- Combine ricotta, egg, half the Parmesan, herbs, salt, and pepper in a bowl, then fold in the cooled spinach mixture. It should look creamy and speckled with green.
- Start layering:
- Spread a thin layer of Alfredo on the bottom of the dish, then lay down four noodles. This prevents sticking and adds moisture to the bottom.
- Build the first layer:
- Spread half the ricotta spinach mixture over the noodles, scatter half the chicken on top, drizzle with Alfredo, and sprinkle with mozzarella. Each layer should feel generous but not sloppy.
- Repeat the second layer:
- Add another layer of noodles, the rest of the ricotta mixture, remaining chicken, more Alfredo, and more mozzarella. The pan will start to look very full, and that is exactly right.
- Finish with the top layer:
- Lay down the final noodles, pour the remaining Alfredo over everything, and cover with the rest of the mozzarella and Parmesan. The top should be blanketed in cheese.
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes so the flavors meld and the noodles finish cooking. The foil keeps the top from browning too fast.
- Bake uncovered:
- Remove the foil and bake another 20 to 25 minutes until the top is bubbly and golden brown. The cheese should be irresistible looking.
- Let it rest:
- Allow the lasagna to sit for 10 to 15 minutes before cutting. This gives everything time to set so your slices hold their shape instead of sliding apart.
Save on Pinterest The first time I brought this to a potluck, someone asked if I had catered it. I laughed and said no, I just layered things in a pan and hoped for the best. But that is the magic of this lasagna, it looks and tastes like you spent all day in the kitchen, even though most of the work is just stacking ingredients and letting the oven do the rest.
Choosing Your Chicken
Rotisserie chicken is my go to because it is already seasoned and falling off the bone tender. If you are poaching your own, add a bay leaf and some peppercorns to the water for extra flavor. Leftover grilled chicken works beautifully too, especially if it has a little char on it. Whatever you use, make sure it is shredded or diced small enough to distribute evenly, no one wants a giant hunk of chicken in one corner and none in another.
Making It Ahead
You can assemble this lasagna up to a day in advance, cover it tightly, and refrigerate it until you are ready to bake. Just add an extra 10 minutes to the covered baking time since it will be going into the oven cold. I have also frozen it unbaked, wrapped in two layers of foil, and baked it straight from frozen by adding 20 minutes and keeping it covered longer. It is one of those dishes that actually benefits from sitting, the flavors get deeper and the textures marry in a way that makes reheated slices taste like a completely different level of comfort.
Serving and Storing
This lasagna is rich, so I like to serve it with something crisp and bright, a simple arugula salad with lemon vinaigrette or roasted green beans with garlic. A glass of Pinot Grigio or Chardonnay cuts through the cream beautifully. Leftovers keep in the fridge for up to four days, and they reheat like a dream in the microwave or a low oven.
- Cover leftovers tightly with foil or transfer to an airtight container to keep them from drying out.
- Reheat individual portions in the microwave for about two minutes, or warm the whole pan in a 325°F oven for 20 minutes.
- If freezing, slice it first so you can pull out single servings whenever you need an easy dinner.
Save on Pinterest This is the kind of dish that turns a regular Tuesday into something special, the kind that makes your kitchen smell like love and your family linger at the table a little longer. I hope it becomes one of those recipes you reach for again and again.
Recipe Questions & Answers
- → Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works perfectly and saves preparation time. Use a quality brand for best flavor, or make homemade sauce if you prefer more control over ingredients and seasoning.
- → Should I cook the lasagna noodles in advance?
Regular lasagna noodles should be cooked to al dente before layering. Oven-ready noodles don't require pre-cooking and work well for this dish, reducing prep steps and cleanup.
- → What's the best way to layer this dish?
Start with a thin Alfredo base, then alternate: noodles, ricotta-spinach mixture, chicken, Alfredo sauce, and mozzarella. This ensures even distribution of flavors throughout each slice and prevents dry sections.
- → Can I substitute the spinach?
Absolutely. Kale, Swiss chard, or even broccoli work well. Ensure leafy greens are chopped finely and cooked until wilted before mixing into the ricotta filling to remove excess moisture.
- → Why is the standing time important?
Resting for 10-15 minutes after baking allows the layers to set and makes slicing cleaner. This prevents the lasagna from falling apart and helps the Alfredo sauce stabilize, resulting in beautiful plated portions.
- → How do I reheat leftover portions?
Cover individual portions with foil and reheat in a 350°F oven for 15-20 minutes until warmed through. Avoid microwaving, which can make noodles tough and break down the sauce texture.